My very dear friend Amanda sent me a link to these cookies, and I just had to bake them. While the original recipe from Irish Central called for the Bailey’s frosting to go on top of each cookie, I decided to make them into sandwiches instead, like a whoopie pie/gob. I tweaked the frosting recipe just slightly and am pleased to report that it turned out perfectly, with just enough for all of the sandwiches. Two cookies, as well as a little container of the frosting, are on their way to Amanda out in California right now – I hope they arrive in one piece!
According to Mike and our friends Kevin and Tia, these cookies are delicious, fudgy, and have the right amount of alcohol in them – enough without being too boozy. If you don’t keep Bailey’s on hand, you could certainly just make the cookies without any frosting. Mike ate one unfrosted cookie because this actually made 39 cookies; I suspect if I’d made a few cookies a bit smaller, it would have made an even 40.
Guinness Chocolate Cookies
- 2 1/2 cups flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1/2 cup Guinness*
*Allow the Guinness to sit at room temperature for about 15 minutes before using so it’s not as cold.
Bailey’s Buttercream Frosting
- 10 tablespoons butter, at room temperature
- 3 cups powdered sugar
- 4 tablespoons Bailey’s Irish Cream
Preparation
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside.
In a mixing bowl, cream together butter and sugars; add eggs and beat to combine, then add Guinness. Mixture will be clumpy, but don’t worry – it will smooth out when you add the flour mixture.
Add flour mixture in three batches, beating to combine between each and scraping the sides of your bowl frequently.
Chill batter for 1 hour before baking.
Preheat oven to 350 degrees. Line several baking sheets with parchment paper.
Using a 2-inch cookie scoop, drop scoops of dough onto prepared baking sheets, spacing about 2 inches apart because cookies will spread when baking. Bake for 11-13 minutes, until edges are set and tops are still puffy.
Remove from oven and cool on baking sheets for about 5 minutes, then remove to wire racks to cool completely before filling.
To make the frosting, place butter in a mixing bowl and beat on medium speed for about 1 minute.
Add powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes.
Add Bailey’s one tablespoon at a time, beating well and scraping the sides of the bowl between each addition.
To fill the cookies, flip cookies over so the flat side faces up. Using a 1-inch cookie scoop, drop scoops of frosting onto half of the cookies; spread with a small offset spatula, then top with another cookie.
Store in an airtight container at room temperature for 3-4 days.
amy bakes in the 'burgh 